One Pot Chicken Stew
Ingredients:
2 tbsp olive oil
1 lb chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and diced
3 medium potatoes, peeled and diced
1 celery stalk, chopped
1 cup frozen peas (optional)
4 cups chicken broth
1 cup water (adjust as needed for desired thickness)
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp paprika (optional)
Salt and pepper to taste
2 tbsp flour (optional, for thickening)
1/4 cup heavy cream (optional, for richness)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken pieces, season with salt, pepper, and paprika, and cook until browned and cooked through (about 5-7 minutes). Remove the chicken from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes, until the vegetables start to soften and the onion becomes translucent.
Add the Broth:
Return the chicken to the pot, then add the chicken broth, water, dried thyme, and rosemary. Stir to combine.
Simmer:
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Thicken the Stew (optional):
If you prefer a thicker stew, mix the 2 tablespoons of flour with a little water to make a slurry. Add it to the pot, stirring constantly. Let the stew simmer for another 5-10 minutes until it thickens.
For a creamy version, stir in 1/4 cup of heavy cream and cook for an additional 2-3 minutes.
Finish and Serve:
Add the frozen peas and cook for another 5 minutes until heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish with fresh parsley before serving.